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Tuesday, February 12, 2008

Roasted Broccoli Recipe with Soy Sauce and Sesame Seeds

Delicious roasted broccoli with soy sauce and sesame seeds.

I think one reason broccoli is so popular (well, not with everyone) is that it's pretty hard to make it taste bad. You can eat it raw, boil, steam, stir-fry, or roast it, and unless it's completely overcooked, broccoli will taste pretty good. But even though a lot of cooking methods work, I think roasting broccoli concentrates the flavor in the best possible way. This batch of broccoli turned out so well that I ate nearly a pound of it and called it dinner. It was also so easy to make and so diet-friendly, I knew after one bite this recipe would be a hit with anyone who tried it.

The recipe is a variation of Roasted Asparagus with Soy-Sesame Flavors, but since then I've been converted to roasting vegetables at even higher temperatures. Broccoli will cook pretty quickly when it's roasted at 450 F, and this broccoli was perfectly tender-crisp and just starting to brown on the edges after exactly 15 minutes. (If I was using the oven I might even increase the heat to 475 F, but I was using my toaster oven which only goes to 450.) Trust me, you want to make this version of roasted broccoli. If you're already a roasted veggie fan, check out more roasted vegetable ideas after the recipe.

Roasted Broccoli with Soy Sauce and Sesame Seeds
(Recipe created by Kalyn with cooking temperature inspiration from November 2007 Fine Cooking Magazine article about roasting vegetables.)

Instructions:
Preheat oven to 450 F (or use 475 and shorten the cooking time slightly.)

(You can trim broccoli stems and roast them with the florets; peel and cut into 1/4 inch thick pieces if you're cooking the stems. I saved the stems to cook separately.)

Cut broccoli into pieces about 2 inches long. Then cut through stems just to where florets start, and break apart so broccoli is in same-sized pieces. (This method of cutting through the stems and then breaking the broccoli apart also eliminates the mess when you cut broccoli and small bits fall off.)

Place broccoli in plastic mixing bowl and toss well with olive oil, soy sauce, and sesame oil. Arrange in single layer on baking sheet and roast 10 minutes. After 10 minutes, stir and continue roasting 5 minutes more, or until broccoli is tender-crisp and slightly browned on the edges.

While broccoli roasts, toast sesame seeds in a dry pan over very high heat for 30-60 seconds. When broccoli is done, put it back into plastic bowl, dump in sesame seeds, and toss again. Serve hot.

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Oh, this looks absolutely delicious! I just took a photo of some squash that I roasted and was going to post about how roasting veggies makes them taste so much better, but I never thought of roasting broccoli!! I will be trying this as soon as I can get my hands on some. Thank you for the recipe.

We agree with you on the concentration of flavor you get when roasting broccoli. One of our most flavorful broccoli soups comes the roasting. Everyone thinks we use a TON of broccoli for the soup. Not! Your broccoli recipe looks great, especially with a hot bowl of rice on the side and an extra, hearty sprinkle of maggi seasoning!

This was great! I roasted some wild salmon along with the broccoli for about 12 minutes for a delicious, nutritious meal in minutes. I just discovered your site recently and love your healthy practical approach to cooking and eating.

I'm an Atkins person, who had to drop the dairy due to an intolerance, and I've just recently put a huge emphasis on making sure that most of my carbs are, in fact, coming from low-carb vegetables.

Your blog has made a huge difference - I've tried the grilled zucchini, the roasted broccoli with garlic, and now the roasted broccoli with soy sauce and toasted sesame seeds. Can't wait to try the roasted mushrooms with roasted red pepper (I'll do mine without the cheese).

You've got great marinades too, much more interesting than my old habit of gooping on store-bought blue cheese dressing onto things. I've made the rosemary marinade for the pork tenderloin, as well as the rosemary mustard marinade for the chicken.

I've mentioned your blog a few times to a few of my online low-carb friends - and they're all delighted with it!

Let us know when you come out with a cookbook ok?

Thanks so much for this wonderful blog. You have no idea what a difference it's made for me. The thing I like most about your blog is the emphasis on whole foods - there's not a bunch of recipes calling for strange sweeteners or oddball flour alternatives. Just normal food that anyone can get at the grocery store. Excellent!

Sara, thanks so much for the nice feedback. I appreciate it very much. No plans to write a cookbook at this point, but maybe I might think about it a year from now when I'm going to retire from teaching.

I made this roasted broccoli (with frozen broccoli) recipe last night, we gave the boyz a bite to try (since they usually spit out green food with great gusto -- our expectations were low). Those little bugggers ate 2nds and then 3rds. It was another hit...

I cut the broccoli up into individual florets attached to their long stems, and even used the thick stems (peeling off thick skin first, then cutting it into 1/2 in. thick pieces), and rinsed with cool water, and drained them. I laid them into the pan and sprinkled 1 tsp kosher salt, and 1 Tb raw sugar. Next, I drizzled 2 Tb peanut oil, 2 Tb soy sauce, 2 tsp sesame oil, and 1 clove garlic, minced, then tossed everything around to mix well. I cooked it in a preheated oven at 475 F for 10 min, then flipped them over, and cooked it for an additional 5 min. I sprinkled with toasted sesame seeds, and ate this healthy dish all by itself. Thanks for the simple instructions. I made it even easier by preparing everything directly in the pan.

Nowadays I'm trying to eat more veggies and fruits, so I was looking for a recipe with broccoli when I came across to your blog.. I found this recipe and I made it yesterday, it was pretty nice.. And today I added mushrooms into the recipe and it got better =)) So thank you so much for a great healthy and quick recipe..

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